Double Seared White Fish & Lemon Butter Sauce
with Potato Chunks & Tartare Sauce
- Eggs
- Soy
- Fish
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 sachet
Lemon Pepper Seasoning
1 packet
Mixed Salad Leaves
2 packet
Potato
1
Carrot
1
Lemon
2
Radish
280 g
Smooth Dory Fillets
(Contains: Fish; )
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, add lemon pepper spice blend, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, grate carrot. Thinly slice radish. Zest lemon to get a pinch, then slice into wedges. • Discard any liquid from smooth dory fillet packaging. Slice fish in half crossways to get 1 piece per person. • Place fish on a plate and sprinkle over garlic & herb seasoning on each side.
Custom Recipe: If you've doubled your white fish, cook in batches for best results. Return all fish to the pan, then add the butter, lemon zest and a squeeze of lemon juice. Continue as above.
• In a medium bowl, combine mixed salad leaves, carrot, radish, a squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Divide herbed fish, zesty potato chunks and carrot salad between plates. • Pour any remaining lemon butter sauce from the pan over fish. • Serve with dill & parsley mayonnaise. Enjoy!
